The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-08-08
A Few Good Recipes,

Beef and Tomatoes-Take one pint of toma-
toes. teaspoouful of salt tablespoonful
of pepper, and ore onion cut fine and one pound
of beef, cut in small pieces. Let all simmer very
slowly until the meat is tender add one table,
spoonful of butter, and serve.
Salad Dressing-The following salad dressing
is delicious one. and recommended to those
who do not like olive oil: Beat the yolk of one
egg with one teaspoonful OF made mustard. one
tablespoonful of sugar. five of vinegar and salt
TO Stir this the fire until thick as
cream. When cold, add TO it one-hale teacupful
of cream, whipped until almost thick butter
This is good with any salad, though for fish the
sugar Is omitted
A New Preserve-The housekeepers Of one
neghborhood. says a writer 10 the Boston Jour
nal, are making new preserve. the receipt Of
which has been a great secret until the cook
finally, in an unexpected mood of good humor.
told neighbor, who ventured to search into the
mysteries. 1t has not yet received a name. bus
its origin is reputed 20 be somewhere in the
sunniest part of the South These the in
gredients Five pounds of fresh currents, stew
them; two pounds of Malaga raisins. stoned; one
pint raspberry juice, five pounds sugar, three
oranges cut in small squares like dice; do not
peel them. Put all ingredients together, and
boil twenty minutes.
Oh ocoate Creams-The ingredients for the
inside OF chocolate creams are two cups of sugar,
one cup of water and half tablespoonful
of arrowroot and one teaspoonfull of vanilla.
Mix these, except the vanilla; let them boil from
five TO eight minutes, stirring all the time; after
this is taken from the fire stir until it comes to
a cream. When it is nearly smooth add the
vanilla and make the cream into balls. For the
outside. melt one-half pound Bakers chocolate,
bus do not add water to IT, Roll the cream balls
into the chocolate while it is warm. One cup of
grated cocoannt stirred into the cream it is
cooling improves them for some tastes. Con-
fectioners sugar used for candies and cinRs is
fine flour and free from grit. Granulared
ordinary powdered sugar is usually employed
in home candy-making.
A Famous Pudding-Grimaud de la REVERE.
of the most learned of CHEFS discourses elo-
quently on pastry, but the most famous of all
French cooks fails to make so delicious, SO deli
cate a pudding or pie the celebrated Mrs.
Goodfellow. half century more ago, of Phil
adelphla, where her memory, a. we'll as her in
ventions, are vet fresh. Her baked lemon pud-
ding rarely, If ever, has been surpassed. Neither
-four nor bread forms part Of its perfection The
mixture consists only of eggs, sugar and butter,
baked like firm custard. For this pudding
large lemon is used, the thin yellow rind grated
off upon a large lump of loaf sugar; then squeeze
the juice into a saucer through a strainer to
avoid the seeds. Add to this sugar half pound
of powdered white sugar into a deep earthen
pan. and cut up in it half a pound Of the bes:
fresh butter, adding the juice. Stir the mixture
to a light cream with wooden spaddle. Beat
in a shallow pan six eggs till they very thick
and smooth; stir them gradually into the mix
ture Butter the rim of a china or white-wa
dish having broad rim, and lay around it
border of the finest puff paste made in the pro-
portions of pint half pound of fresh but
ter to pint half a pound of sifted flour
There must not be any paste inside the dish be-
meath the mixture. Fill the dish to the top and
set j, i'm mediately into the oven. Bake for half
an hour. Serve in the dish it is baked in, with
fine sugar sifted over it. For q larger pudding
double the ingredients.